Fall 2021 Beef Shares

We are sold out for the Fall. Thanks To Everyone who participated!

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Beef Share Info

Buying in bulk is time saving and more economical for families who eat healthy every day. We fatten on high-qulity forages, then dry age for 14 days to produce Grass Fed 'n Pasture Finished Beef. This beef has a rosy-red color and produces wonderful, meaty, cooking aroma. When you pick up your beef, each piece is individually wrapped, labeled and quick frozen for your freezer.

At harvest, you will receive an invoice based on the weight of an actual animal. The cost is $4.95/lb on the hanging weight of the animal, plus the processing costs. The total price per quarter will be in the range of $650 to $850.  We are happy to take your credit card as payment, however we will charge a 3% processing fee on the balance after the deposit. There is no processing fee for the deposit

Each quarter will take about 3-4 cu ft of freezer space

Deposits for Beef:

$100 for Ground Meat share

  $200 for 1/4 share

  $400 for 1/2 share 

  $800 for whole share

Breakdown of bulk costs:

Approximate 1/4 Hanging Weight: 125 lbs

Cost: $4.95/lb

Butcher Fees: $100*

Approximate Take-Home Weight (60-65% of hanging weight): 75-80 lbs mostly boneless meat + bones for stock if kept

Total Cost per Pound: $8.70/lb*

Approximate final total cost for 1/4 Beef: $718.75*

*prices change based on actual weights

Ground Beef Shares are $7/pack processing included (50 or 100 approximately 1lb packs)

*prices change based on actual weights

The same cuts bought individually would cost $942.40, so you save $228.65 based on 125 lb hanging weight 

What Cuts Do I Get When I Order a Quarter? Our Standard Cut will be about half steaks and roasts, and half stew and ground. (Numbers are approximate.) If you order a quarter we can only cut this way, as you are splitting a half with another person. If you order a half we will take special requests.

Steaks for Grilling (at 1+" ): 5 N.Y. Strip, 4 Tenderloin, 4 Rib Eye, 2 Top Sirloin

Steaks for Marinating or Braising: 3 Round, 1 Flank, 1 Skirt

Roasts (boneless): 1 Chuck, 1 Shoulder, 1 Rump, 1 Sirloin Tip, 1 Eye of Round, half a Brisket

Short Ribs: bone-in, packaged 6 pieces per pack - 5 packs

Stew Meat: Boneless chuck, cubed in 1-pound packs - 5 packs

Soup Meat: Cross-cut shank, 1 piece per pack - 8 packs

Ground Beef: in 1-pound packs - 24 packs

If you want your bones for making broth, they are frozen in 5 to 7 pound bags. You may also request a share of the organ meats.

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